Prepare the cornbread according to package instructions and bake in a 8-inch cast iron skillet. Allow to cool completely. Wipe out the cast iron skillet.

For the Blueberry Compote: In the same cast iron skillet as the cornbread, add blueberries, sugar and water and bring to a simmer over medium heat. Stir, allowing the blueberries to slightly break down, about 7-8 minutes. Add the lemon zest and stir to combine. Allow to cool slightly.

To Serve: Preheat a grill or grill pan over medium heat. Cut the cornbread into 6 wedges and brush all sides of the wedges with butter. Place on the grill and allow to toast until golden brown and warmed through on all sides, about 3-4 minutes per side. Repeat with remaining cornbread wedges.

Place a piece of cornbread on a plate, using a toothpick or prongs of a fork, poke holes in the cornbread to allow the blueberry compote to moisten the cornbread. Top with the blueberry compote and a scoop of vanilla ice cream.

Tip: Perfect dessert to use leftover cornbread. Make the blueberry compote in advance and keep stored in an airtight container in the refrigerator for up to 1 week.